The key to delicious cornbread is sweeten condensed milk

The key to delicious cornbread is sweeten condensed milk

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  1. 2 weeks ago
    Anonymous

    I was speaking about cornbread today for a work potluck so this seems fated. What's your cornbread recipe with the condensed milk?

  2. 2 weeks ago
    Anonymous

    I eat more cornbread than anyone on that board and can confirm that is totally wrong.

    If you had said jamaican cornmeal porridge, you might have had a point, though.

  3. 2 weeks ago
    Anonymous

    cone bread and collar greens

  4. 2 weeks ago
    Anonymous

    Youre making it look and sound suspiciously like corn cake

    • 2 weeks ago
      Anonymous

      the moisture and sugar in condensed milk is necessary. Keeps it from crumbling and adds the sweetness necessary

      • 2 weeks ago
        Anonymous

        >adds the sweetness necessary
        Corn is sweet enough in itself.

        • 2 weeks ago
          Anonymous

          You're talking to subhuman southerners. They can't taste coke unless they put sugar in it.

          • 2 weeks ago
            Anonymous

            You are not very smart.

          • 2 weeks ago
            Anonymous

            Southern cornbread is usually not sweet. They'll add a bit of honey or something sweet after if they want it. It's also sometimes 100% corn. Northern cornbread has wheat and sugar added most of the time.

            • 2 weeks ago
              Anonymous

              >Southern cornbread is usually not sweet.
              Corn is naturally sweet, moron.

            • 2 weeks ago
              Anonymous

              Don't explain anything to her. Her chosen gender makes it difficult for her to grasp simple concepts like this. Just don't bother as she won't understand.
              I'm not from America and even I know that northerners bake corn muffin batter a loaf pan and call it cornbread rather than make actual cornbread. Don't get me wrong: corn muffins can be and usually are delicious but they're also not cornbread.

              >Southern cornbread is usually not sweet.
              Corn is naturally sweet, moron.

              You are not very smart.

  5. 2 weeks ago
    Anonymous

    Sweet corn kernels and ground Italian sweet sausage added to the batter. Topped with cheddar cheese halfway through baking. The only way.

    • 2 weeks ago
      Anonymous

      Putting cheese in cornbread is subhuman behavior.

      • 2 weeks ago
        Anonymous

        He said "topped" not incorporated. And I've had many a good loaf with cheese and jalapenos draped across the top and broiled for a moment.
        The sausage sounds unnecessary though.

        • 2 weeks ago
          Anonymous

          Didn't ask

      • 2 weeks ago
        Anonymous

        who the frick asked

        • 2 weeks ago
          Anonymous

          I did.

          • 2 weeks ago
            Anonymous

            No I didn't.

    • 2 weeks ago
      Anonymous

      This sounds bad, why would I want sausage inside of and cheese on top of cornbread?

  6. 2 weeks ago
    Anonymous

    My secret trick is yoghurt

  7. 2 weeks ago
    Anonymous

    i like to make cornbread from masa harina

    • 2 weeks ago
      Anonymous

      gross

  8. 2 weeks ago
    Anonymous

    >sweet cornbread
    Yankee shit.

  9. 2 weeks ago
    Anonymous

    Cornbread should not be sweet

    • 2 weeks ago
      Anonymous

      How to you remove the sweetness from the corn?

      • 2 weeks ago
        Anonymous

        You squeeze it out and sell it in bottles as corn syrup.

      • 2 weeks ago
        Anonymous

        Sweetcorn is just one variety. Most other types are just starchy.

        • 2 weeks ago
          Anonymous

          Sweetcorn is the one used for human consumption, moron.

          • 2 weeks ago
            Anonymous

            They use some variety of dent corn. Sweet corn is only for fresh eating.

          • 2 weeks ago
            Anonymous

            homie, I've got cobs of starchy, nonsweet corn in the fridge right now. It's got a chewy, almost glutinous texture when cooked rather than the texture common to sweetcorn. And it's perfectly edible. Guess what else is edible and not sweetcorn?
            Popcorn.
            Ya dingus.

            • 2 weeks ago
              Anonymous

              >cobs of starchy, nonsweet corn
              Waxy corn? Chinese people love that type.

              • 2 weeks ago
                Anonymous

                Yes. Got'em from the Chinese supermarket, 4 ears for $2. Not the best price, but they're purple and taste nice

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